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The best fish baps
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Total Time:
15 minutes
Indulge in heavenly crispy fish finger sandwiches paired with minty mushy peas.
Ingredients:
  • 4 nice soft wholewheat baps
  • 4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets, such as plaice, lemon sole, megrim, dab skin off, pin-boned, from sustainable sources
  • 1 pinch of cayenne pepper
  • ½ a a mug of plain flour
  • 25 g Parmesan cheese
  • 1 punnet of cress
  • 1 medium potato
  • 500 g frozen peas
  • ½ a a bunch of fresh mint
  • 6 cornichons
  • 1 tablespoon baby capers
  • 1 little gem lettuce
  • 250 g fat-free natural yoghurt
  • ¼ of a bunch of fresh flat-leaf parsley
Instructions:
  • - Preheat oven to 130°C/250°F/gas ½. Place baps in the oven. - Slice potato 0.5cm thick and place in small pan. Cover with boiling water, add lid, and bring to a boil. - Season fish with sea salt, black pepper, and cayenne. Coat with flour. - Heat 2 tablespoons of oil in large frying pan on high heat. Add fish and cook until golden. Grate Parmesan over the top. - Add frozen peas, mint, and replace the lid on the pan with the potatoes. - Blend cornichons, capers, lettuce, yoghurt, parsley, and lemon juice in a food processor until smooth. Season to taste. - Drain peas and potatoes, then purée them in the processor. Season to taste. - Remove fish from the pan when cooked. Serve with baps, peas, tartare sauce, cress, and lemon wedges.

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